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tomato and ricotta pesto This simple pesto packs bold tomato flavor. Use it to perk up green beans, or toss with pasta. Makes about 2 cups 6 oz. cherry or grape tomatoes (about 11/2 cups) 3 oz. Parmigiano-Reggiano or Grana Padano, coarsely grated (about 1 cup) 3/4 cup ricotta, whole or part skim 1/3 cup pine nuts 1/4 cup olive oil 1 medium clove garlic Kosher salt 1/3 packed cup fresh basil leaves, coarsely chopped Process the tomatoes, cheeses, pine nuts, oil, garlic, and 1/2 tsp. salt in a food processor until smooth, 2 to 3 minutes. Add the basil, and pulse until combined but with some green flecks, 7 to 8 times. Use right away, or cover and refrigerate. PuT youR PesTo To Good use • Serve with raw vegetables for crudités or with chips or pitas. • Drizzle over steamed, grilled, or roasted vegetables just before serving. • Smear on crostini and top with some cheese. • Toss with steamed or roasted potatoes. • Spread on sandwiches; it’s especially good in grilled cheese. • Whisk into a vinaigrette. • Flavor your favorite grain with a dollop after cooking. • Swirl into a hot or cold soup. • Sauce meat hot from the grill just before serving. • Spread on pizza before baking. • Layer in gratins and savory galettes. • Brush on top of just-baked bread or biscuits. fennel and fig pesto The sweetness of fig contrasts the tingly heat of fresh ginger and the bright acidity of grapefruit. Serve as part of a cheese course or on crostini. Makes about 2 cups 1 medium fennel bulb (about 1 lb.), trimmed, cut lengthwise into quarters, and cored (reserve the fronds) 1 large head garlic, top 1/2 inch cut off to expose the cloves 1/2 cup plus 1 Tbs. olive oil Kosher salt 1/2 cup coarsely chopped walnuts 1 oz. dried figs (2 to 3), preferably dark 1 Tbs. finely grated Asiago 1 tsp. finely grated Ruby Red grapefruit zest 1/4 cup fresh Ruby Red grapefruit juice 1 tsp. finely grated fresh ginger Position a rack in the center of the oven and heat to 425°F. Put the fennel and garlic on a small rimmed baking sheet, toss with 1 Tbs. of the oil, and season lightly with salt. Cover with foil and roast until very soft, 30 to 40 minutes. Transfer the fennel to a food processor. Squeeze the cloves from the garlic bulb (or remove with a knife), and add to the processor. Add the remaining 1/2 cup oil, the walnuts, figs, cheese, zest and juice, ginger, and 1/2 tsp. salt. Process until smooth, 2 to 3 minutes. Add the reserved fennel fronds and pulse until combined but with some green flecks, 4 to 5 times. Season to taste with salt. Use right away, or cover and refrigerate. FineCooking.Com 69